AUNTIE ELAINE'S CRAB SALAD IN CRISP WONTON CUPS

Auntie Elaine's Crab Salad in Crisp Wonton Cups image

Provided by Janice Splaha

Categories Seafood

Time 15m

Number Of Ingredients 17

FOR THE WONTONS
18 wonton wrappers, thawed if frozen
2 tsp canola oil
1/4 tsp salt
FOR THE DRESSING
2 Tbsp fresh lime juice
1 tsp finely grated lime zest
1/4 tsp salt
1/8 tsp ground black pepper
1/2 tsp red pepper flakes
2 Tbsp olive oil
FOR THE SALAD
1/2 lb lump crabmeat, picked for shells
3/4 c celery, finely diced
1/2 c peeled and finely diced ripe mango
1/4 c thinly sliced green onions, white and green parts
2 Tbsp coarsely chopped fresh cilantro

Steps:

1. Preheat oven to 375* To make the wonton cups, brush both sides of the wonton wrappers with canola oil and gently press each wrapper into a mini-muffin tin so that it forms a cup shape. Sprinkle with the salt and bake until browned and crisp, 8 to 10 minutes. Cool cups and remove from tin.
2. To make the dressing, whisk together the lime juice and zest, the salt, black pepper and red pepper. Add the olive oil and whisk until well combined.
3. To make salad, in a medium bowl, gently toss together the crab meat, celery, mango, green onions and cilantro. Add the dressing and combine. Fill each cup with the crab salad and serve immediately.